Onglet is the French name for a cut more commonly known in English as hanger steak. This rather forgotten or secret choice is a flat cut from the lower belly (plate). Along with the flank steak, flap meat and flat iron steak and the tri tip steak, the hanger steak is also referred to one of the butcher's secret cuts. The hanger steak is surprisingly tender and flavorsome.
In recent years the hanger steak, also referred to as sagari in Japanese, has been featured in many high end yakiniku restaurants. But there are only a few kg per animal - so the prices for hanger steaks are on the increase. The hanger steak gets its name because it .... hangs. In other words, the hanger steak does no work, which means it is incredibly tender. Must be served to medium-rare for maximum tenderness and flavor.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
||Approx. 450g (1lbs.)
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 36h
In ice-water: approx. 3h
||Cast Iron Skillet, Fry Pan, Grill
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Onglet, Butcher's Cut, Hanging Tender Steak, Sagari
||30 days wet-aged
||Individually vacuum packed
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Morgan Ranch - Read more about the ranch
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Instructions & Cooking Tips
Completely defrost and open the package. Let the steak breathe for 15 minutes. Pat dry with a paper towel to remove any excess moisture on the surface.
Season with freshly ground pepper and sea salt only. Use either extra virgin olive oil or high quality butter without added salt. Cook very slow on low to medium heat.
Flip often. Make sure the steak does not cook too fast. Due to its thickness and texture the cooking time will be approximately 10 to 15 minutes. Keep checking and keep flipping for even cooking.
Add garlic knobs, asparagus, mushrooms or any other vegetables you prefer. Cook the steak to medium rare for excellent taste and tenderness.
Take off the heat once core temperature reaches 50 degrees Celsius (125 degrees Fahrenheit) and place steak on cutting board. Let it rest for about 10 minutes.
First slice lengthwise along the sinew (we recommend to cut out the sinew as it may be too chewy) and create two steaks, then slice into smaller slices.
The texture of the hanging tender is mesmerizing and allows for a lot of juices and flavors to accumulate. Simply amazing. Sprinkle with high quality sea salt only. Some folks recommend eating it with wasabi sauce or paste. This is 5 star dining at home. Enjoy!